Creamy Mushroom Risotto
This Easy Creamy Mushroom Risotto Recipe is a comforting Italian classic made with earthy mushrooms and rich, creamy Arborio rice that comes together for a restaurant-quality dish at home. The slow-cooked rice releases its starches to create a luxuriously creamy texture, perfectly balanced with savory mushrooms and Parmesan.
Servings: 6 servings
Equipment
Ingredients
- 6 cups chicken broth vegetable broth or mushroom broth
- 3 tablespoons olive oil divided
- 1 pound portobello, cremini, or white mushrooms thinly sliced
- 2 medium shallots diced
- 2 cloves garlic minced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 3 tablespoons butter
- 1 tablespoon finely fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- ½ cup freshly grated Parmesan cheese
- Sea salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Heat the chicken broth over low heat in a saucepan and keep it warm. You don't want it to boil.
- Add two tablespoons of olive oil in a large skillet or wide pan on medium-high heat. Sauté the diced shallots until they become translucent.
- Add the sliced mushrooms and herbs. Sauté them until they release their moisture and become browned and cooked for about 8 minutes. Add garlic and cook another minute. Season with salt and pepper. Transfer the cooked mushroom mixture to a plate and cover.
- In the same saucepan or deep skillet over medium heat, add 1 tablespoon of olive oil and Arborio rice and stir to coat the rice. Toast the rice for a minute until it becomes slightly translucent at the edges.
- Pour in the dry white wine and cook, stirring constantly, until the rice mostly absorbs the wine.
- Add the warm broth to the rice, one ladleful (about 3/4 cup) at a time. Stir continuously with a wooden spoon and allow the liquid to be absorbed before adding more broth. Add broth and stir regularly until the rice is creamy and cooked al dente, which should take 25 minutes.
- When the rice is nearly done, fold in the sautéed mushrooms (save a few mushrooms to garnish individual servings, if desired).
- Once the rice is creamy and cooked to your liking, stir in the butter and freshly grated parmigiano cheese. Mix until the butter and cheese are melted, and the risotto is creamy and well combined. Season with salt and freshly ground black pepper to taste.
- Divide the creamy mushroom risotto among plates and garnish with a bit of chopped parsley and a sprinkle of grated Parmesan cheese.
Notes
- Stir Constantly: Stirring the risotto regularly helps release starch and creates a creamy texture. However, there's no need to stir non-stop; occasional stirring is sufficient.
- Keep the Heat Medium: Maintain medium heat to cook the rice gently. Too high heat can cause uneven cooking and lead to burnt spots.
- Add Ingredients at the Right Time: Add ingredients like sautéed mushrooms or cooked meats about halfway through the cooking process to ensure they're fully incorporated and heated.
- Don't Overcook: Risotto is best when it's al dente, with a slight bite to the grains. Avoid overcooking, which can lead to mushy risotto.
Nutrition
Calories: 381kcal | Carbohydrates: 47g | Protein: 10g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 1060mg | Potassium: 421mg | Fiber: 3g | Sugar: 4g | Vitamin A: 311IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 3mg
